If you’ve ever wanted to master pie-making, this Timeless Pie Crust recipe is your golden ticket. Simple, versatile, and reliable, it’s perfect for both sweet and savory pies. Once you try it, you'll never look back!
All-purpose flour forms the base of your crust, providing structure and a light, tender crumb. Unsalted butter is key to achieving those flaky layers; its high-fat content creates steam pockets as it bakes. Using ice water ensures the butter stays cold during mixing, crucial for the flakiness. A touch of salt enhances the overall flavor, while granulated sugar adds a subtle sweetness, balancing the crust whether your filling is savory or sweet.
For a classic dessert, fill with your favorite fruit filling, like apple or cherry, and serve warm with a scoop of vanilla ice cream. For savory pies, think chicken pot pie or a hearty quiche. The buttery crust complements both beautifully.
Start by gathering your ingredients. In a large bowl, combine the flour, salt, and sugar. Give it a quick stir to mix everything evenly. Next, add your diced, chilled butter. Using a pastry cutter or two knives, cut the butter into the flour until you get a mixture that looks like coarse crumbs — think small peas.
Once your butter is incorporated, it’s time to add the ice water. Do this a tablespoon at a time, stirring gently with a fork after each addition. You’re looking for the dough to just start coming together. It should hold when pinched but not be sticky.
Divide your dough in half and shape each portion into a flat disc. Wrap these in plastic wrap and pop them in the fridge. Aim for at least 4 hours of chilling time, but overnight is even better. This rest period helps the gluten relax and the butter firm up, both crucial for a crispy crust.
When ready to roll, lightly flour your work surface and gently roll out the dough to fit your pie dish. Work quickly to keep the dough cold, and use a light touch to avoid overworking it.
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